Line Cook / Prep Cook — Scratch Kitchen & Smoker Station Job Summary 1836 Kitchen and Taproom is looking for a passionate, high-energy Line Cook / Prep Cook to join our culinary team. We pride ourselves on executing an elevated craft taproom menu using real scratch-cooking techniques—from smoking our own proteins low-and-slow to whipping up housemade sauces, dressings, pickling, and hand-cut sides. If you thrive in a fast-paced environment, take pride in precise knife work, and enjoy working with everything from smoker pits and hot lines to fryers and flat-tops, we want to hear from you.

Duties & Responsibilities Scratch Prep:

Execute daily prep lists including butcher prep, slicing, dicing, and batch cooking house sauces (like black garlic aioli, house BBQ, and peppadew remoulade), house pickles, and fresh slaws.

Smoker & Hot Line Execution:

Work line stations (Grill, Saute, Fry, Pantry, Smoker) to cook and assemble orders to high standards of quality, temperature, and presentation.

Station Management:

Operate kitchen equipment—including commercial smokers, flat-top grills, fryers, and ovens—safely and efficiently.

Recipe Adherence:

Maintain exact portion control, plating guidelines, and recipe specs across all dish builds (from smash burgers and house-smoked pulled pork to schnitzels and flatbreads).

Sanitation & Food Safety:

Maintain a clean, organized, and sanitized line workstation at all times, strictly adhering to health department guidelines, cross-contamination prevention, and proper holding temperatures.

Team Communication:

Communicate clearly with Expo, line mates, and FOH staff during peak rush periods to maintain smooth ticket times.

Inventory Care:

Label, date, rotate (FIFO), and store all prep ingredients and smoked meats according to food safety protocols.

Qualifications & Experience Experience:

1+ years of experience in a fast-paced restaurant kitchen; scratch kitchen or tavern/pub experience preferred.

Culinary Skills:

Solid foundation in knife skills, line production, and prep organization. Experience with commercial smokers, meat prep, or barbecue techniques is a strong plus.

Knowledge:

Familiarity with local food handling codes and safety protocols (ServSafe certification is a bonus).

Mindset:

Strong work ethic, attention to detail, reliability, and a team-first attitude under pressure.

Physical Requirements:

Ability to stand for long periods and lift up to 50 lbs as needed during prep and stocking. Benefits & Perks Competitive hourly pay (based on experience) Employee food discounts Flexible scheduling options Opportunities for growth and cross-training across stations

Pay:

$17.00 - $25.00 per hour Expected hours: 20.0 - 40.0 per week

Experience:

Line Cook :

1 year (Required)

Work Location:

In person